Have you thought that making homemade mayo was just too much trouble? This recipe for Homemade paleo mayo is so incredibly simple you'll never buy that jarred stuff from the store again.

This Paleo Mayo recipe is: Gluten Free, Paleo, Low Carb and magically flavorful!

Check out my video ↓↓↓↓ to see just how EASY it is to make!

HOMEMADE PALEO MAYO: SIMPLE & SASSY

Having run a cooking school, I've seen a ton of different ways to make homemade mayo. Typically they fall into the following methods:

1. By Hand: The traditional way to make mayonnaise. Separate an egg yolk. Find a whisk. Figure out how to "drizzle" the oil while you're holding the bowl and whisking. You'll also have to find a defibrillator from all the whisking.
2. With a Processor: Here's the method I learned how to make homemade mayo... use your Cuisinart to make the mayo. Separate the egg yolk, add mustard and maybe some lemon. Close the processor and pour the oil into the tamper. You'll notice there is a tiny hole in the tamper that will "drizzle" like a champ. Easy enough, but if there is one thing I HATE it is cleaning my food processor. Next.
3. Immersion Blender: Same as above but with an immersion blender. It's an easier method, but sometimes that egg yolk just doesn't want to emulsify. Next.
4. In a Blender: I've seen it tried, but there are a couple problems. First, it is hard to emulsify the eggs due to the blades standing UP. Second, once the mayo is made it is hard to get out from around the blades.

This next section is the most important of all... and was shown to me by a good friend several years ago.

Ok. Here is THE SECRET TO HOMEMADE MAYO: Break the traditions. Don't separate the egg yolk. No need to drizzle anything. Add the complete egg (without shell), mustard, extra light olive oil and seasonings into your immersion blender cup. Blitz and eat. It's just that simple.